Outdoor barbecue FAQ - bbq grill

First, barbecue food

Classified as follows.

Carnivorous

Chicken meat:

Chicken wings, chicken breast, chicken meatballs (these can be marinated in advance according to preferences, and the sauce is also tasteful on the spot). There is a particular emphasis on chicken wings that is a knife in the middle, so it is easy to taste.

It is recommended to "link meat and meat", chicken and chicken cartilage in bulk. The taste is close to the flesh of KFC. It is especially ripe and delicious when grilled.

In addition, chicken hearts and chicken gizzards can also be roasted.

Baked eggs are also a flavor.

Beef and mutton:

In general, supermarkets sell skewered kebabs. It is also very flavorful to buy meat slices or skewers.

In addition, there are sheep waist and so on. If you like to eat, you can consider it.

In addition to beef tenderloin, beef can be selected from beef ribs, fresh and tough; beef shoulder meat is the most beneficial tender meat.

Pork:

Pork belly (Imitate Koreans grilling on tin foil, grilled pork belly wraps wrapped in lettuce leaves)

Hippo meat skewers (selected according to taste)

Pork ribs

Seafood:

Squid, shrimp, etc.; various fish; various fish balls, seafood balls.

The legendary best is "scallop + prawns." The prawns are washed clean, and when they are grilled, they are smashed together, and the two sides are roasted red. It tastes like a special sweet taste of seafood. It is recommended not to season. The scallops are bought on a plate and plated. When they are baked, they are carefully separated, oiled and seasoned, and placed directly on the shelf for roasting. After roasting, there will be soup, especially fresh! Be careful when taking it, don't waste the soup.

Sausage, ham:

Various types of lunch meat, ham, sausage, bacon, etc., are very flavorful when grilled and are especially easy to cook.

2. Vegetables

Recommended according to the common and delicious habits of barbecue: potatoes, lotus roots, corn (cooked), onions (very good taste), mushrooms, green peppers, red peppers, eggplant, sweet potatoes, apples, asparagus.

Corn: Select the sweet corn that is waiting for the head. When you are grilling, you should brush the whole oil. Place it in a place with relatively weak firepower. It should be baked for a long time, and remember to keep turning over!

Garlic: Especially recommended. Garlic is roasted and eaten not only has a unique taste, but also has a bactericidal effect on garlic, which is very suitable for eating in the wild.

Vegetables can be combined with meat into American BBQ, delicious and greasy, must be matched.

All vegetables should be washed, peeled and sliced in advance (block)

3. Pasta

Taro: Taro noodles with sauce, chili sauce, grilled very delicious.

Small Biscuits: Sesame Biscuits are good.

Tofu block, gluten

4. Auxiliary foods and snacks

A variety of snacks: melon seeds, peanuts, potato chips, jelly and so on.

Staple food: cakes, bread slices, biscuits, jams, cheese. It is recommended to take less and eat barbecue to eat these are not interesting.

Fast food: such as canned fruit, eight-treasure porridge, herbal tea, etc., eat the fire, greasy, refreshing, also recommended.

5. Fruits, drinks

Beverages: juice, cola, yogurt, etc. It is also suitable for white water or tea.

Fruits: Cantonese, apple and other fruits are roasted and eaten more flavor, which is very suitable for bringing barbecue.

Drinks and drinks: You can bring them without driving, and it is good to have some beer disinfection.

Second, barbecue seasoning classification

Arranged by importance. At the same time, the more you bring, the better you can guarantee the things you bake!

honey:

It is the magic weapon for grilled chicken wings and other meats. It must be brought with you, it is very delicious! When using, you can pour it into a plate or bowl and apply it to the food with a small brush.

Edible blending oil:

Blending oil is indispensable in the barbecue. It is necessary to brush the oil to make the food easier to cook and taste fresh. The barbecue is very oily, so take more! It is best to take more bottles and decorate yourself. The oil is also poured out with a brush.

Various seasonings:

Salt, salt and pepper, monosodium glutamate (chicken), chili powder, cumin powder, black pepper powder

Various sauces:

Sweet noodle sauce, garlic sauce, tomato sauce, special barbecue sauce, etc.

Third, barbecue supplies classification

1. BBQ Grill http://tornado-bbq.com/

The grill is the most important tool. Common types are apple stoves, couple stoves (light stoves) and so on.

Couple furnace: The advantage of this kind of stove is that the height of the grill is adjustable, which is convenient for controlling firepower. The disadvantage is that it is relatively small, not suitable for multi-person use (so called a couple furnace), and can not be covered and smoked like a apple oven.

Apple stove: good shape, easy to use, suitable for multi-person barbecue!

2. Smokeless carbon

It is the mechanism carbon. It is a mixture of carbon and coal, pressed into a hollow polygonal shape, and the coal containing components are seen from the carbon ash. This carbon has a uniform size, long burning time and uniform firepower. Many professional barbecue shops choose this kind of carbon. The disadvantage is that it is not suitable for ignition, it needs a fire-extinguishing agent or it can be burned for a while with a newspaper.

Brush

   It's a small brush. If you pay attention to it, buy a little. For the convenience of oil and honey, at least 1 stove with 2 brushes.

4. Other barbecue utensils

Tinfoil paper: There is a small tip for grilling. You can buy tin foil with it, because it will be dirty after baking to the iron mesh. It can be covered with tin foil, which is not only clean but also easy to heat. Bamboo sticks (of course the iron sign is better), fish clips: is a must for kebabs and fish.

5. Other essential items

Lighter, ignition agent (such as velvet, professional ignition agent, etc.)

Stool (if convenient)

Disposable plastic gloves (recommended for multiple belts, very practical)

Disposable plate, paper cup

Disposable chopsticks (mass), fork

Toothpick: It is very useful for fixing crunchy foods such as squid. It can also be used as a tool for taking food instead of fork.

Multi-function knife and cutting board

Wet wipes (multi belt), toilet paper

Table cloth, picnic mat

Newspaper (useful, many suggestions)

Large plastic bags, garbage bags (recommended super black super thick and large).

Large bottle of tap water (using a large bottle for filling, washing hands or washing vegetables)

Fourth, other entertainment projects

1. Kite: Spring is of course suitable for flying kites!

2. Fishing supplies

3. Fishing for fish or nets for catching insects

4. A tent or hammock. If you are not afraid of trouble, get a tent and you can have a full nap.

5. Burning medicine

6. Playing cards: playing killing games or playing cards

7. What about badminton?

V. Site selection

The field of barbecue in the wild is as flat and open as possible. There should be no shrubs or excessive trees around, and there should be no flammable objects around the downwind. Don't choose a place that is too humid, and don't go too far from the water source. Windy days and rainy days are not suitable for wild barbecues.

Six, barbecue tips

1. Food should be washed and marinated in advance, and packed in a clean food bag or lunch box.

2. Quick-frozen foods can be packed in insulated ice bags, not near the barbecue area.

3. At the beginning, the charcoal fire is large, it is best to roast the easy-to-cook food. According to the order of easy maturity: ham, bone and meat, meat skewers, meat slices, chicken wings, ribs. Vegetables are of course easier to be familiar with meat, and taro slices can be eaten at any time.

.4. The control of charcoal fire is very important. Prepare disposable chopsticks and water. When the fire is big, pour some water or pour the charcoal away. Don't let the flames get too big. Be sure to be diligent, so you won't burn.

5. Make full use of the various seasonings, constantly brushing, sprinkling and turning.

6. Carbon is the hardest to ignite, so this is the most difficult first step in grilling. First put the carbon on the wire in the stove and put on the ignition agent or alcohol. Place the newspaper, velvet and other easily ignitable materials under the net, then ignite the charcoal and the material under the net, and attack the upper and lower sides, so that the carbon will soon ignite. It is. If you feel that it is easy to soil the stove, you can also replace it with a circle of wire fences when you cook dumplings. Anyway, after the carbon is ignited and put into the stove, the work behind it is easy!